Mexican Bean Salad (with Edamame)



1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1-1/2 cups shelled Edamame beans
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels thawed
1 small red onion, chopped
1/2 cup olive or canola oil
1/3 cup red wine vinegar
3 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1/2 tablespoon salt
2 cloves crushed garlic
1/2 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder


In a large bowl, combine beans, bell peppers, corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Add more cumin, salt and pepper to desired taste.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Serves 8

Nutrition Information per serving: 305 calories, 10 g fat, 11.2 g protein, 10.5 g fiber, 42 g carbohydrates, 0mg cholesterol, 820 mg sodium.

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